Homemade dilly beans are a crisp, tangy delight perfect for snacking, garnishing Bloody Marys, or adding to Fresh Green Bean Recipes. In this informal, down-to-earth article, we’ll walk you through making your very own Dilly Green Beans at home using a blend of vinegar, classic pickling spice, and that beloved dill flavor. These jars rival Canned Dilly Beans in taste and texture—but with the freshness only a home-canned version can provide. You’ll also get tips for turning this into a Spicy Dilly Beans Canning adventure, plus ideas for turning them into a Mixed Beans Recipe or adding to your next Green Bean Casserole.

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Easy Homemade Dilly Beans with Vinegar & Pickling Spice

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Prep Time 20

Cook Time 15

Total Time 35

Course Appetizer, Condiment, Side Dish

Cuisine American

Servings 4 jars (about 8 cups pickles total), ~16–20 individual beans per jar

Equipment

4 × 16‑oz clean canning jars with lids & bands
Large stockpot with rack for boiling water bath
Small saucepan for heating brine
Jar lifter & funnel
Clean towel for wiping rims & handling hot jars

Ingredients

2 lbs fresh green beans trimmed (choose crisp, straight beans about 4–5″ long)
4 cups water
3 cups white vinegar 5% acidity
1/4 cup pickling salt or kosher salt no iodine
4 cloves garlic peeled and slightly crushed
1 T pickling spice blend with mustard seeds, peppercorns, coriander, bay leaf
4 sprigs fresh dill about 2–3″ each
1 tsp red pepper flakes optional, for Spicy Dilly Beans
½ tsp black peppercorns

Optional add-ins: 4 dried chili peppers, 8 pickling cucumber slices (for crunch)

Instructions

Prep the Beans & Jars

Wash the green beans, trim off the stem ends, snapping each bean into 4″–5″ lengths if needed.
Sterilize jars: Place jars and lids in a boiling water bath for 10 minutes. Keep warm until filling.

Pack the Jars

Place 1 dill sprig, 1 crushed garlic clove, ¼ tsp black peppercorns, a pinch of red pepper flakes (if spicing), and ¼ T pickling spice in each jar.
Pack beans vertically and tightly into jars, leaving about ½″ headspace.

Make the Brine

In the small saucepan, combine water, vinegar, and pickling salt. Bring to a simmer, stirring until salt dissolves.

Fill & Remove Air Bubbles

Use the funnel to fill each jar with hot brine, ensuring beans are fully submerged (up to ½″ from the top).
Gently tap jars or run a nonmetallic utensil along the inside to release air bubbles.
Wipe the rims clean, center the lid, and screw on the band fingertip-tight.

Process in Canner

Place jars in the boiling water bath, water 1–2″ above tops.
Process for 10 minutes at a rolling boil.
Carefully remove jars and let them cool upright on a towel for 12–24 hours—lids should pop.

Wait & Enjoy

Let the dilly beans sit for at least 48 hours before eating—this ensures optimal flavor infusion.
Store in your pantry for up to 1 year. Once opened, refrigerate and use within 1 month.

Pairings

Bloody Mary garnish: Use a Spicy Dilly Bean and a lemon wedge for vegetable-style cocktail flair.
Charcuterie boards: These tangy, vinegary beans contrast beautifully with creamy cheeses, cured meats, and Pickled Onions.
Salads & sandwiches: Chop and mix into tuna salad or use as a crunchy topping on burgers and deli sandwiches.
Green Bean Casserole upgrade: Substitute canned beans and drain. Add chopped dilly beans into cream of mushroom base for herbaceous zing.
Side for grilled meats: Balanced acidity cuts through richness on BBQ plates or alongside roasted pork.
Mixed Beans Recipe twist: Add drained canned beans (e.g., cannellini, chickpeas) and extra vinaigrette for a pickled bean salad.

FAQs

1. Can I use other bean types or dried beans?

Yes! While this recipe focuses on fresh green beans, you can experiment with canned beans or even rehydrated dried beans. They won’t stay crisp, but will absorb tangy flavor—making a unique Dried Bean Recipes adaptation.

2. What’s the difference between using bean slashes and whole?

Cutting beans shorter makes packing jars easier and yields more jars, but whole beans preserve more crunch and give a taller presentation.

3. Can I make them spicy?

Absolutely. Add ½ tsp red pepper flakes or a dried chili pepper per jar for Spicy Dilly Beans. The heat mellows over time but still delivers a nice kick.

4. Which type of green beans is best—snap, French haricots verts, or Romano?

Standard snap beans are ideal—firm, flavorful, and widely available. You can use haricots verts for a slimmer, delicate presentation, but Romano (flat beans) may not pack as tightly.

5. How long do homemade dilly beans last?

Seal-proof jars last up to 1 year in a cool, dark pantry. After opening, refrigerate and use within one month.